Delicious Chicken Pesto Pasta Recipe

Name: Delicious Chicken Pesto Pasta Recipe
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yield: 4
Cuisine: Italian
Ingredients: 200g pasta (penne or fusilli); 2 cups cooked chicken, shredded; 1 cup basil pesto; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh basil for garnish

By: RILEY

Published: April 11, 2026

Print Recipe

Introduction

If you're in the mood for a meal that’s both hearty and comforting, look no further than Chicken Pesto Pasta. This dish combines tender chicken, vibrant basil pesto, and creamy sauce with perfectly cooked pasta, making it a delightful choice for lunch or dinner.

Why You'll Love This Recipe

It's quick and easy, perfect for busy weeknights.
Rich flavors that can please even the pickiest eaters.
Versatile and customizable with your favorite ingredients.

Ingredients Overview

Chicken Pesto Pasta is all about quality ingredients. Fresh basil pesto brings a vibrant flavor, while heavy cream adds richness to the dish. You can use any pasta shape you prefer, but penne or fusilli holds the sauce beautifully.

Chicken Pesto Pasta ingredients preparation

Ingredients ready to go

Step-by-Step Instructions

The technique involves combining the pesto with cooked chicken and heavy cream to create a luscious sauce that clings beautifully to the pasta. This method allows for quick preparation without compromising flavor.

Cooking in progress

Save this recipe to Pinterest!

Troubleshooting and Pro Tips

For a thicker sauce, let the mixture simmer a bit longer before adding the pasta. Make sure not to overcook the pasta; it should be perfectly al dente to ensure it remains firm when mixed with the sauce.

Ready to serve!

Storage, Reheating, and Making Ahead

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This dish can be frozen. Let it cool completely, then transfer to a freezer-safe container and store for up to 3 months.
Reheating: Reheat on the stove over low heat, adding a splash of broth or water to loosen the sauce if necessary.

Serving Suggestions

Pair this dish with garlic bread or a fresh green salad to balance the richness of the pasta. A glass of white wine would complement it beautifully.

Recipe FAQs

Can I use store-bought pesto?

Yes, store-bought pesto is a great time-saver and can still deliver delicious flavor.

Can this recipe be made ahead?

Absolutely! You can prepare the chicken and pesto sauce ahead of time, then just cook the pasta and combine when ready to serve.

What if I want a healthier version?

Consider using whole wheat pasta and reducing the amount of cream or replacing it with a lighter alternative like Greek yogurt.

Delicious Chicken Pesto Pasta Recipe

Savor this creamy Chicken Pesto Pasta that's quick to make, loaded with flavors, and perfect for any weeknight dinner.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

By: Riley
Category: Chicken Recipes
Difficulty: Easy
Cuisine: Italian
Yield: 4 Servings
Dietary: None

Ingredients

01 200g pasta (penne or fusilli)
02 2 cups cooked chicken, shredded
03 1 cup basil pesto
04 1 cup heavy cream
05 1/2 cup grated Parmesan cheese
06 Salt and pepper to taste
07 Fresh basil for garnish

Instructions

Step 01

Cook the pasta according to package instructions until al dente.

Step 02

In a large skillet, heat the pesto over medium heat.

Step 03

Add the shredded chicken and stir to combine.

Step 04

Pour in the heavy cream and bring to a gentle simmer.

Step 05

Stir in the Parmesan cheese until melted and creamy.

Step 06

Add the cooked pasta and toss to coat.

Step 07

Season with salt and pepper to taste.

Notes

1 You can substitute the heavy cream for a dairy-free alternative if needed.
2 For added flavor, consider roasted cherry tomatoes or sautéed spinach.

Tools You'll Need

Large pot for boiling pasta
Skillet for cooking
Measuring cups
Wooden spoon for stirring
Colander for draining pasta

Riley

Hi there I’m Riley Thompson, 42 years old, currently cooking, teaching, and experimenting from my cozy kitchen in Asheville, North Carolina. I wasn’t always a chef. In fact, I spent the first part of my adult life working in advertising in Chicago, living on takeout and black coffee. But somewhere between late nights and client deadlines, I realized that the happiest moments of my week were when I was trying to recreate my grandmother’s chicken pot pie on Sunday afternoons. That slow shift from eating to cooking sparked something deeper in me. I started small watching cooking shows, reading old cookbooks, and playing around with ingredients I barely knew how to pronounce. I burned a lot of things. I under-seasoned even more. But every time I nailed a dish. even a simple scrambled egg.I felt like I’d won a little prize. That joy never left. When I turned 30, I left my job, much to everyone’s confusion, and enrolled in a local culinary program. It was terrifying and thrilling. I wasn’t the youngest, or the fastest, but I was obsessed. After graduation, I spent a few years working in restaurants, picking up everything I could about timing, knife work, and how to stay calm when you’re ten tickets deep on a Saturday night. But it was in my own kitchen, making meals for friends and family, that I found my groove. These days, I focus on helping home cooks people just like you feel confident in the kitchen. I believe in recipes that work but also leave room for creativity. Cooking should feel like jazz, not math. I want you to taste, adjust, and make it your own. Some of the best meals I’ve ever had were “mistakes” that turned out better than the plan. I love teaching people how to use what they already have in their pantry, how to trust their palate, and how to bring a little fun into every meal. Whether it's a Tuesday night pasta or a weekend brunch with friends, my goal is to help you find the rhythm and joy in cooking without the stress. So come hang out, grab your favorite knife, and let’s cook something delicious together. Mistakes welcome. Seconds encouraged.

Read full bio →